Makes 4 servings
1 pound fresh lump crab meat
1 egg
1 tablespoon Dijon mustard
6 tablespoons flour
2 tablespoons olive oil
4 tablespoons unsalted butter
Gently combine
1 pound fresh lump crab meat
1 egg
1 tablespoon Dijon mustard
salt and pepper to taste
2 tablespoons flour
Cover mixture and put in freezer for 5 minutes. Shape mixture into four hamburger-shaped patties. Line plate with plastic wrap and put crab cakes on it. Cover crab cakes with more plastic wrap and refrigerate for about 30 minutes (or up to one day), or freeze for 15 minutes.
Combine in a 12-inch skillet
2 tablespoons olive oil
4 tablespoons unsalted butter
Turn heat to medium. When butter melts and foam subsides, gently dredge crab cakes, one at a time, in
3 to 4 tablespoons flour
Tap off extra flour and add crab cake to pan; repeat with others. Raise heat to medium high. Cook, rotating cakes as needed to brown the first side, 5 to 8 minutes. Turn and brown other side (which cooks slightly faster).
Adapted from The New York Times